Preheat the oven to 450°F. Grease 24 small muffin cups and set aside. Stir the
biscuit mix, milk and cheese together in a bowl until a soft dough forms. Drop
the batter by tablespoonfuls into each prepared muffin cup.

Bake 8 to 10 minutes. Mix the garlic powder and melted butter
together and brush this mixture over the tops of the hot biscuits. Serve warm.

Sift together flour, baking powder and salt three times into a large bowl. Cut
in the shortening with a pastry blender or two knives used scissor-fashion until
the mixture resembles fine crumbs. Store the mix in an airtight container in the
refrigerator up to 4 months.